500 g salmon fillet 2 teaspoons paprika seasoning 600 g sweet potato 2 carrots 1 teaspoon finely chopped ginger 2 tablespoons olive oil Ruccola salad Salt/pepper Set the oven to 200 degrees. Season the salmon with paprika, salt and pepper. Bake the fish in the oven for about 20 minutes. Cook the sweet potato and carrots until tender. Use an immersion blender and make a fine puree, then add ginger, spices and oil. Place the purée at the bottom of the plate, then the salmon and finish with the salad on the side.